This version of Calabacita con Carne de Puerco (or Mexican Squash with Pork) was adapted from a recipe that appears in The Melting Pot: Ethnic Cuisine in Texas. If you can’t find Mexican squash, tatuma squash or zucchini work well as alternatives.
Serves 8-10
- 2 T. vegetable oil
- 2 lbs. pork, cubed
- 2 c. chopped tomatoes (3 medium tomatoes)
- 1 c. diced onion
- 1/2 c. diced bell pepper
- 2 cloves garlic, minced
- 1 tsp. ground cumin
- 2 ears fresh sweet corn (or 1 c. frozen corn)
- 1 1/2 lbs. Mexican squash (or tatuma squash or zucchini), cubed
- 1 tsp. salt (or salt to taste)
Brown meat in hot oil in a large skillet; drain fat. Stir in tomato, onion, bell pepper, garlic, and cumin. Cover, reduce heat, and simmer for about 15 minutes. Cut corn from cob. Stir in corn, squash, and salt; cover, and simmer for about 30 minutes.
